Cauliflower and Quinoa Salad with Feta Recipe

Created by West Beck HS, Charlotte, NC | Maggie Baker, 2014-2016 | Edited by Delphine Remy

Yields: 4 servings | Total time: 25 minutes

An Indian inspired cauliflower quinoa salad you will want to eat all the time!

Ingredients:

• 1 head cauliflower
• 1 bunch radishes
• 5 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 tablespoon curry powder
• 1 (8.8 oz.) package garlic naan
• 4 tablespoon quinoa
• 1 lb. ripe tomatoes, coarsely chopped
• ½ cup fresh cilantro, roughly chopped
• 1 (6 oz.) package crumbled feta cheese

Instructions:

• Bring a large pot of salted water to boil on high heat.  Remove the leaves from the cauliflower and cut out the core. Break the cauliflower into florets. Cook for 5 minutes and then drain.
• Trim and wash the radishes and cut them into quarters.
• Heat 2 Tbsp. olive oil in a large frying pan over medium heat.  Add the cumin, the curry powder and the quinoa and toast for about 3 minutes, stirring frequently until the quinoa is crisp. 
• Add the cauliflower, increase the heat and fry for another 2 minutes.
• Transfer to a large dish. 
• Wipe the frying pan with a paper towel. Pour the remaining oil into the frying pan. Tear the naan into pieces and stir-fry over medium heat until crisp.
• Add the fried naan, together with the chopped tomatoes, radishes, and cilantro to the salad and combine well.  Crumble the feta cheese and serve immediately.